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Pineapple Sweet Chili Salmon

by Kiano Moju • featured in Summer Salmon Dinner for Two

Inspired by


for 2 servings

  • 1 pineapple, whole
  • ½ cup
    water (120 mL)
  • ½ cup
    sugar (100 g)
  • 2 tablespoons
    chile flake
  • 2 teaspoons
  • 2 cloves garlic, minced
  • 2 salmon fillets

Cornstarch Slurry

  • 1 tablespoon
  • 2 tablespoons



  1. Preheat your oven to 375°F (190°C).
  2. Cut pineapple in half lengthwise, cutting from root through the leaves.
  3. Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
  4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
  5. Add pineapple and water to a blender and blend until smooth.
  6. Pour pineapple purée into a saucepan set over medium heat.
  7. Add sugar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce has become lighter in color and slightly thickened.
  8. In a separate small bowl, combine cornstarch with water to make a slurry. Add the slurry to the sauce, cooking until sauce has thickened, about 4-7 minutes.
  9. Remove the pan from the heat.
  10. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
  11. Bake for 12-15 minutes, depending on your desired doneness.
  12. Serve in the pineapple bowls over rice with extra pineapple sweet chile sauce on the side.
  13. Enjoy!




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